What Is Underproofed Dough?

In a nutshell, dough that is under-proofed means that the yeast hasn't produced enough carbon dioxide. The carbon dioxide gasses is what gives the dough its volume and openness. In contrast, over-proofed means that the dough has run out of food. It's exhausted. It's been pushed past its limit and has no strength left.

What does Underproofed dough mean?

Under-proofing happens when dough has not rested enough. You'll know your dough is under-proofed if it bounces back immediately when poked. Retarding refers to chilling dough to slow down yeast activity. Professional bakers sometimes use a specialized refrigerator called a dough retarder, generally kept around 50°F.

What does Underproofed sourdough look like?

The "smaller" bubbles comprising most of the loaf are still clearly visible, making it airy, light and very pleasant to eat. Underproofed — in the middle — is characterized by super-dense crumb between the big holes. The crumb is gummy and can be undercooked in places because of the density.